Teriyaki Chicken
"This recipe is about as close as you can get at your favorite Japanese restaurant, for Teriyaki Chicken. The preparation time doesn't include the time marinating in the refrigerator. I found this recipe on Pinterest and it's so good that I wanted to share it here."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (282.1 g)
- Calories 329
- Total Fat - 4.8 g
- Saturated Fat - 1.2 g
- Cholesterol - 544.3 mg
- Sodium - 2134.7 mg
- Total Carbohydrate - 27.6 g
- Dietary Fiber - 0.2 g
- Sugars - 25.3 g
- Protein - 42.2 g
- Calcium - 32 mg
- Iron - 5.8 mg
- Vitamin C - 8.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Rinse chicken, and pat dry with paper towels.
Step 2
Place chicken cut side down in a 9x13 inch baking dish, sprayed with non-stick spray.
Step 3
In a medium mixing bowl combine sugar, soy sauce, grated ginger and garlic. Mix well and pour mixture over chicken. Cover, and refrigerate for at least 3 hours.
Step 4
Preheat oven to 350 degrees.
Step 5
Remove half of the liquid from the chicken.
Step 6
Bake chicken uncovered in a preheated oven for 1 hour, basting frequently. Test for doneness, making sure the juices run clear.
Tips
No special items needed.
2 Reviews
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